Increase heat to high and stir in coconut milk and uncooked rice, then slow cooker and cook for further 15 minutes or until rice is tender.

Slow Cooker Easy Chicken Thighs Stew Recipe

Ingredients

3 pounds (1.44 rg) bone-in chicken thighs, skin removed

1 large carrot, peeled and chunked

1 envelope beefy onion soup mix

2 cups (500 ml) fresh mushrooms, sliced

1½ cups (375 ml) loose-pack frozen small whole onions

1/2 cup (125 ml) dry red wine

chocpped fresh parsley for garnish

Method

Step 1

Grease a large nonstick skillet with nonstick cooking spray.
Heat the skillet over medium heat.
Working in batches, cook chicken thighs in the hot skillet until browned. drain off fat.
Place browned chicken thighs in the slow cooker.